• Make the cold brew coffee by mixing water and coffee grinds together in a large pitcher. Let sit overnight in the fridge for at least 12 hours (or up to 48 hours if desired). 
• When ready to serve, slowly pour coffee through cheesecloth that is sitting in a fine mesh sieve into another large pitcher. Make sure you pour slowly and with precision to ensure there are no coffee grounds in the cold brew.

Caramel syrup

• In a small saucepan, melt the sugar over med-low heat, stirring often until sugar starts to caramelize and brown. Nothing willl look like it's happening at first, then sugar will start to form into balls, and then it will slowly start to melt. Be sure to watch it closely so it doesn't burn.
• Meanwhile, boil water in a kettle. When sugar begins to brown, carefully add boiling water (stand back as it may steam). Stir until well blended, cooking for another few seconds. Immediately remove from heat and transfer to a mason jar. Let cool for at least 1 hour and store in the fridge up to one month.

Salted cold foam

• Add whipping cream, milk, sugar and salt to a large, tall glass or to a large bowl. Beat mixture with beaters or use an immersion blender to make the foam, mixing until the mixture forms a stiff texture. Serve immediately over iced cold brew and enjoy!

Putting it all together

• Add a handful of ice to a large glass or mason jar, then mix in 1-2 tbsp of caramel syrup. Top with 2 cups of coffee, then add 1/4 cup of cold foam on top to each drink. Serve and enjoy!